Pecan Rice Recipes

TEXAS PECAN RICE

Steps:

• Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

PECAN RICE

Steps:

• In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
• Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
• Stir and adjust seasoning. Serve with poultry or fish.

MAPLE PECAN RICE PUDDING

Steps:

• In a small bowl, combine the raisins and bourbon. Set aside.
• Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
• Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

PECAN RICE

Steps:

• Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.

PECAN RICE PUDDING

Steps:

• In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

PECAN RICE PILAF

Steps:

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

PECAN RICE

Steps:

• Place a saucepan with a tight-fitting lid over medium heat. Add the olive oil and heat for 1 minute. Add the pecans and toast, stirring with a wooden spoon, until the nuts are fragrant, about 1 minute. Add the rice and toast for 2 minutes, stirring frequently. Add the shallots, carrot, salt, and pepper.
• Cook the rice and the vegetables for an additional 3 minutes. Add the stock, increase the heat to high, and bring the mixture to a simmer. Decrease the heat to low, cover, and cook for 12 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
• Stir in the green onions before serving.

LOUISIANA PECAN RICE

Steps:

• Heat butter in saucepot over a medium heat.
• Add onion, celery and bell pepper and sauté for 5 minutes.
• Turn heat up to high.
• Add garlic and sauté for an additional 2 minutes.
• Add Cajun or creole seasoning, rice and cook for an additional minute.
• Add 3 1/2 cups of beef broth, bring to boil and cook for 5 minutes.
• Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce.
• Cover and cook for 10 minutes.
• Remove from heat and stir in parsley and green onions.